Cobb salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | Head of lettuce | |
| ½ | bunch | Watercrest |
| 1 | small | Bunch chickory |
| ½ | Head romaine | |
| 2 | mediums | Tomatoes, peeled |
| 2 | Chicken breasts, boiled | |
| 6 | Strips crisp bacon | |
| 1 | Avocado | |
| 3 | Hard-cooked eggs | |
| 2 | tablespoons | Chopped chives |
| ½ | cup | Finely grated imported Roquefort cheese |
| 1 | cup | Brown Derby Old-Fashioned French Dressing (recipe also incl.) |
Directions
Cut finely lettuce, watercress, chickory and romaine and arrange in salad bowl. Cut tomatoes in half, seeds removed, diced finely and arranged in a strip across the salad. Dice chicken breasts and arrange over top of chopped
greens. Chop bacon finely and sprinkle over salad. Cut avocado in small pieces and arrange around the edge of the salad. Decorate the salad by sprinkling over the top the chopped eggs, chopped chives and grated cheese. Just before serving mix the salad thoroughly with French Dressing.
Brown Derby Old-Fashioned French Dressing, 1½ qts.
1 cup water
1 cup red wine vinegar
1 tsp. sugar
Juice of ½ lemon
2 ½ tbsp. salt
1 tbsp. ground black pepper
1 tbsp. Worcestershire Sauce
1 tsp. English mustard
1 bead (clove) garlic, chopped
1 cup olive oil
3 cups salad oil
Blend together all ingredients except oils. Then add olive and salad oils and
mix well again. Chill. Shake before serving.
From: Crash #6 @3147 1 Date: 08-13-94